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Mom's Best Peanut Brittle

Reviewed: Nov. 6, 2011
Delicious!!! After reading ALL the reviews I too added the vanilla to it and the flavor is amazing. This is better than any store bought I have had. I will be making tons for Christmas gifts this year; thank you for sharing. Do yourself a favor and buy a candy thermometer; I got mine at Wally world for 3.50, a small price for something so easy and delicious and it is well worth the small price.
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Dump Cake I

Reviewed: Jun. 19, 2011
Like others said this recipe is calculated wrong. Based on what I read in other reviews I did the following: 1: 2 regular cans of cherry pie filling. 2: I did not have crushed pineapple so I used 1 large can of pineapple chunks (drained) and pulsed it in my food processor till I got it into small bits. 3: 1/2 cup of butter cut into small thin pats on top. I went ahead and mixed the cake mix in with the cherries and the pineapple. I baked it for 40 min but felt it needed more time. I took it out of the oven and placed a half a stick of butter pats on top and broiled for 6 minutes (be sure to watch it so it does not burn). This gave it a nice dark crust on top. I found that broiling the final butter adds a sweet salty flavor that brings out this great dessert. I gave it 4 stars because the recipe was off but the concept gets 5 stars, Thanks for sharing!!!
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Best Chocolate Chip Cookies

Reviewed: Jun. 6, 2011
The best ever!!!! I used my KitchenAid mixer to mix this recipe, baked at 350 for exactly 13 min. Fresh out of the oven the edges were crispy and the inside was nice and chewy. The next day they were still nice and chewy!!! The only thing I changed was used Macadamia nuts in place of the walnuts and added 1 tsp of salt. This is my new go to recipe for Chocolate Chip Cookies, thank you for sharing!!!!!!
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Jay's Signature Pizza Crust

Reviewed: May 8, 2009
I have made this 2x and I must say it rocks!!! I have discovered that if you cook your veggies first you will get a lot less water from them. I just do a quick stir fry of the veggies before I put them on since the adults prefer a veggie pizza. Thank you for sharing this reipe!!!
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Banana Cream Pie I

Reviewed: Apr. 8, 2009
I have not even tasted it yet, but I can tell it will be delicious.....I had no issues with making this as written. As I always do with anything that uses flour for thickening I sub it with cornstarch, 3 TBS was perfect for this. If it came out runny for you then you are either using non fat milk, or are not stirring enough. Mine thickened right up while it was cooking, I even let it cool a bit (5-8 minutes) before I poured it over the sliced bananas so to not cook the bananas too much. I can't wait to taste it. I too made the vanilla wafer crumb crust......
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Clone of a Cinnabon

Reviewed: Mar. 30, 2009
I made this as written sans the bread flour as I did not have any and ended up using AP in lieu and they still came out amazing!! My daughter said that they were better than the ones at the mall or grocery store. I plan on getting a thermometer so that I can get the correct temperature correct for the milk and I will hunt down bread flour and try it again...I am sure that will make them even more wonderful!! I made this by hand as I do not have a bread machine and it was simple and straight forward. Thank you for sharing this!! UPDATE: I made these again today and thought I would share the non-bread machine way for those with the time and patience to do it. Sifted 4 1/2 c bread flour, leaving 1/2 cup on the side. Added bread machine yeast, flour and sugar, stirred to mix all the dry ingredients, and set aside in a separate bowl. Melted the butter and the milk and let cool to 125 on a instant read thermometer. Meanwhile in a large bowl I whisked the eggs and added the milk and butter mixture. With a heavy spoon or spatula I mixed the dry ingredients with the wet 1 cup at a time. Sprinkle part of the 1/2 c. reserved flour onto your work surface, turn dough onto the floured surface and begin kneading, incorporating the remaining flour and you knead 5-10 minutes till soft and silky. Butter a large bowl, place dough into the bowl, turn to coat, cover and place in a warm area till doubled in bulk. Turn dough onto a floured work surface and let rest 10 minutes. The proc
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To Die For Blueberry Muffins

Reviewed: Jan. 18, 2009
WOW what a wonderful recipe!!! I just made these and made it as it is written and I would not change a thing. These made exactly 8 large muffins and the topping was perfect for all 8 of them with no leftovers. These will now be my go to muffins. Thank you for a wonderful recipe!!!
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Sweet Restaurant Slaw

Reviewed: May 13, 2008
Yummy!!! I just made this to go with our BBQ pulled pork sandwiches tonight, I can't wait to taste it but after trying the dressing I can tell it will be even better after a few hours. Hopefully hubby likes it as well. Thanks for sharing!!!
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Amish Meatloaf

Reviewed: May 12, 2008
I have made this several times and every time I get rave reviews. The key for those who say it is greasy is to use ground sirloin or a low fat meat; I always put a few slices of bread on the bottom of the pan and it absorbs the grease. If it is too sweet cut back on the brown sugar, I add 2 tablespoons and it is perfect, even for those who hate meatloaf!!!
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Famous Pork Chops

Reviewed: Apr. 1, 2008
Delicious!! I melted the butter in the oven and cooked them at 400 for 25 minutes they came out perfect tender and juicy. The key is to let them get to room temperature and then season, dip in egg and then roll in the crackers and cook uncovered. 45 minutes is far too long unless you like a dry tough chop. Thanks for sharing this.
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Bread Pudding II

Reviewed: Jul. 19, 2007
delish lasted a day and a half. I added a chopped apple, used 1 cup heavy whippping cream and 1/2 cup brown sugar.
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French Toast Souffle

Reviewed: Jul. 14, 2007
Followed others advice and used 1/2 cup brown sugar and 1/4 cup white sugar. I used 1 cup heavy cream with 1 cup milk and added a chopped apple. Its over half gone. Delish!! will make again, thanks for sharing!!!
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